Green Chile Chicken Enchilada Casserole
This is a super easy recipe that I serve for company and family, and it is a favorite.
This is a super easy recipe that I serve for company and family, and it is a favorite.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (29g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In bowl, mix chicken, chilies, enchilada sauce, soup, & sour cream.
- In a 9x13 pan layer tortillas, mix, & cheese.
- Bake at 350 for approximately 35 - 45 minutes or until bubbling.
Should the corn tortillas be fried before assembly or layered straight from the package? Layering them un-fried works well here because the high moisture content of the combined sour cream, cream of chicken soup, and green enchilada sauce hydrates the masa fully as it bakes at 350 degrees Fahrenheit, yielding a tender, dumpling-like texture rather than a tough, leathery barrier. Casserole formats like this emerged from the practical adaptation of traditional rolled enchiladas, transforming individual portions into layered pastel de elote or pastel azteca styles that could feed crowds efficiently without requiring constant stove attention. When scaling this preparation down for fewer diners, reduce the baking vessel dimensions from a standard 9x13-inch pan to an 8x8-inch square dish while maintaining the same 35-to-45-minute thermal exposure window, provided the internal depth of the layered ingredients remains relatively consistent. Mixing the shredded roasted poultry directly with the canned diced chilis, dairy, and canned soup creates a cohesive binding matrix that distributes salinity and fat evenly throughout the starch layers. Watch for vigorous bubbling around the perimeter of the baking dish as the definitive visual cue that heat has penetrated to the geometric center, signaling that the dairy fats have melted completely and the starches are fully gelatinized.
